Grilled Cheese's Veggie Companions Beyond Tomato Soup

Grilled cheese and tomato soup is a classic combination, but there are many other vegetables that can be paired with grilled cheese. For those who want to stick with soup, chicken noodle soup, red lentil soup, and butternut squash soup are all good options. If you're looking for something a little more substantial, a simple green salad or a heartier salad like Waldorf or Caesar can round out the meal. For a different take on vegetables, roasted broccoli, sweet potato fries, or even just some sliced tomatoes on the side can add a nice touch.

Broccoli, zucchini, red bell pepper, and jalapeño

Grilled Cheese with Broccoli, Zucchini, Red Bell Pepper, and Jalapeño

Broccoli

If you're looking to add some veggies to your grilled cheese, roasted broccoli is a great option. It's simple to prepare and pairs well with cheese. Here's a recipe you can try:

Ingredients:

• Florets from 1 medium head of broccoli (about 1/2 pound), chopped small
• 2 tablespoons of olive oil
• Salt and freshly cracked black pepper to taste
• Unsalted butter, softened
• 1 cup of cheddar cheese, shredded or thinly sliced
• Bread of your choice

Instructions:

• Preheat your oven to 400°F.
• On a sheet pan, mix the broccoli, olive oil, salt, and pepper. Roast for 8-10 minutes, or until the broccoli is evenly roasted but not burnt. Remove from the oven and let it cool.
• Heat a skillet over medium-low heat.
• Spread butter evenly on one side of each slice of bread.
• Layer the ingredients: place a slice of bread butter side down, add a layer of cheese, then the chopped broccoli, and top with more cheese. This keeps the small pieces of broccoli from falling out.
• Place another slice of bread on top, butter side out.
• "Grill" your sandwich in the skillet, turning it over once, until the cheese melts and the bread is toasted to your liking.

Zucchini

Zucchini can be used as a low-carb alternative to bread in your grilled cheese. Here's how you can make zucchini "bread":

Ingredients:

• Grated zucchini (from about 2 medium zucchini)
• Scallions, thinly sliced
• Finely grated Parmesan
• Freshly ground black pepper
• Extra-virgin olive oil
• Shredded cheddar
• Egg
• Cornstarch

Instructions:

• Squeeze the excess moisture out of the grated zucchini using a clean kitchen towel. This step is important to ensure your zucchini mixture holds together.
• In a medium bowl, combine the zucchini, egg, scallions, Parmesan, and cornstarch. Season with salt and pepper.
• In a large skillet over medium heat, pour enough olive oil to coat the bottom.
• Scoop about 1/4 cup of the zucchini mixture onto one side of the skillet and shape it into a small square. Repeat to form another patty beside it.
• Cook until lightly golden on both sides, about 4 minutes per side. Transfer to paper towels to drain. Repeat with the remaining zucchini mixture.
• In the same skillet over medium heat, arrange 2 zucchini patties side by side.
• Top the patties with shredded cheddar, then place 2 more zucchini patties on top to form sandwiches.
• Cook until the cheese melts, about 2 minutes per side.
• Transfer to a plate and repeat with the remaining zucchini patties and cheese.

Red Bell Pepper

Roasted red bell peppers add a smoky sweetness to your grilled cheese. Here's a recipe to try:

Ingredients:

• 2 roasted red peppers (from a jar is fine)
• 6 ounces of fresh spinach
• 4 tablespoons of butter
• 8 slices of bread (use your preferred type)
• 8 slices of cheddar cheese (or your favorite cheese)

Instructions:

• Preheat your oven to 450°F.
• Roughly chop the roasted red peppers and pat them dry. Wash and pat the spinach dry as well.
• Butter one side of each slice of bread.
• Place 4 buttered slices, buttered side down, on a baking sheet.
• Layer on the ingredients: 1 slice of cheese, spinach, peppers, and then another slice of cheese.
• Cover with another slice of bread, buttered side up.
• Bake in the oven for 5-6 minutes, then flip the sandwiches and bake for about 5 more minutes, or until golden brown and crispy.

Jalapeño

For those who like a little spice, jalapeño peppers can add a kick to your grilled cheese. Here's a recipe that includes a cream cheese mixture:

Ingredients:

• 4 medium jalapeños, stems removed, sliced in half, and seeded
• 1 tablespoon of olive oil
• 4 ounces of cream cheese, room temperature
• 1/2 teaspoon of garlic salt
• 1/4 teaspoon of black pepper
• 1/2 teaspoon of onion powder
• 1 cup of mild cheddar cheese, shredded
• 6 strips of bacon, cooked
• 4 slices of Texas Toast or your preferred bread
• 4 tablespoons of unsalted butter

Instructions:

• Preheat your oven to 425°F. Line a baking sheet with parchment paper.
• Brush the jalapeños with olive oil on all sides and place them on the prepared baking sheet.
• Roast for about 15 minutes, or until the skin of the jalapeños starts to char slightly.
• Remove from the oven and let them cool slightly.
• In a medium mixing bowl, combine the cream cheese, garlic salt, black pepper, and onion powder until creamy.
• Chop the roasted jalapeños and fold them into the cream cheese mixture.
• Butter one side of a slice of bread. On the opposite side, spread half of the cream cheese mixture.
• Top with 3 slices of bacon and 1/2 cup of cheddar cheese.
• Place another slice of bread on top, buttered side out. Repeat for the second sandwich.
• Cook the sandwiches in a skillet over medium heat until the bread is toasted and the cheese is melted, about 3-5 minutes per side.

French onion soup

Ingredients:

• Butter
• Olive oil
• Onion (red, sweet, or yellow)
• Salt and pepper
• Bread (whole-grain, sourdough, French, or other rustic loaf)
• Cheese (Gruyère, or a vegan alternative)
• Optional: sherry cooking wine, port, red wine, beef stock, balsamic vinegar, fresh thyme, whole-grain mustard

Method:

Start by caramelizing the onions. Warm some olive oil in a large skillet or cast-iron pan over medium heat. Add the sliced onion and stir, then reduce the heat to medium-low. Sauté for about 20 minutes, stirring occasionally. Once the onions are golden brown, add a generous pinch of salt and a splash of sherry, port, or stock (optional). Let the liquid cook off—this is the essence of French onion soup!

Next, spread the slices of bread with butter and/or olive oil, as well as whole-grain mustard (optional). On half of the slices, layer grated cheese, then add caramelized onions, and finally, sprinkle with fresh thyme leaves (optional) and add the rest of the cheese. Top with the other slices of bread and gently press together.

Bring the pan back to medium-low heat, then add more butter and/or olive oil. Place the sandwiches in the skillet and toast. Once the bread is golden brown and the cheese has begun to melt, carefully flip the sandwiches to toast the other side. If desired, place the sandwiches in a warm oven to fully melt the cheese without letting the bread get too dark. Cut in half and serve immediately.

Tips:

• For the best flavour, use a young and soft Gruyère cheese rather than an aged one.
• For a vegan option, substitute with a melty vegan cheese.
• For an extra touch of sophistication, try adding a splash of sherry, red wine, or white wine vinegar to the onions.
• If you have the time, make the caramelized onions in advance and store them in the refrigerator. That way, when you're ready to make the grilled cheese, it will come together even faster!

Leek and potato soup

Ingredients:

• 3 tablespoons unsalted butter
• 4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
• 3 cloves garlic, peeled and smashed
• 2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces
• 7 cups chicken or vegetable broth
• 3 sprigs fresh thyme
• ¼ teaspoon ground black pepper
• Chives, finely chopped, for serving

Optional Ingredients:

• Heavy cream (for a richer soup)
• Watercress
• Bacon
• Fried leeks
• Fresh herbs
• Diced vegetables

Method:

First, wash the leeks thoroughly, as they tend to be sandy and dirty. Cut off and discard the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any grit.

Next, melt the butter in a Dutch oven or large soup pot, and add the chopped leeks and garlic. Cook until soft and wilted, stirring occasionally. Then, add the potatoes, broth, bay leaves, thyme, salt, and pepper. Cover, reduce the heat, and simmer for 15 minutes, or until the potatoes are tender.

Remove the bay leaves and thyme sprigs, and purée the soup with a hand-held immersion blender or regular blender until smooth. If using a standard blender, fill the jar only halfway, leave the hole in the lid open, and cover loosely with a dishtowel.

Finally, add the heavy cream, if desired. Bring to a simmer, then taste and adjust the seasoning with salt and pepper. Serve hot, garnished with fresh thyme, chives, or any other desired toppings.

Tips:

• This soup can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months (without the cream).
• If freezing, defrost the soup in the refrigerator for 12 hours and reheat on the stovetop over medium heat. Add the cream and bring to a simmer before serving.
• For a thicker soup, simmer for a longer period. For a thinner soup, add more water or stock.

Enjoy this delicious and comforting soup as a perfect pairing with grilled cheese!

Butternut squash soup

Ingredients:

• 2 tablespoons grapeseed oil or coconut oil
• 2 tablespoons minced fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper, plus more for garnish
• 5 cups cubed (1-inch) peeled butternut squash
• 1 (15-ounce) can light coconut milk
• 2 cups low-sodium no-chicken broth or chicken broth
• 1 small apple, thinly sliced
• 1 tablespoon lime juice
• 4 slices whole-wheat country bread
• 1 cup shredded smoked Gouda or Cheddar cheese
• Ground pepper, for garnish

Instructions:

• Heat 1 tablespoon of oil in a large saucepan over medium heat.
• Add the onion and ginger; cook, stirring, until starting to soften, about 3 minutes.
• Add the cumin, turmeric, and cayenne; cook, stirring, for 30 seconds.
• Add the squash, coconut milk (reserve 4 tablespoons for garnish, if desired), broth, half the apple slices, and salt. Bring to a boil.
• Reduce the heat to maintain a simmer and cook, stirring occasionally, until the squash is tender, about 20 minutes.
• Stir in the lime juice. Remove from heat.
• Puree the soup in the pan using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.)
• Divide 1/2 cup cheese between 2 slices of bread. Top with the remaining apple slices, cheese, and bread.
• Heat the remaining 1 tablespoon of oil in a large nonstick skillet over medium heat. Add the sandwiches and cook until lightly browned on both sides and the cheese is melted, about 2 minutes per side. Cut in half.
• Garnish the soup with the reserved coconut milk, more cayenne, and ground pepper, if desired.

This soup can be refrigerated for up to 3 days.

Ingredients:

• 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
• 1 tablespoon olive oil, plus more for drizzling
• 1/2 cup chopped shallot (about 1 large shallot bulb)
• 4 garlic cloves, pressed or minced
• 1 teaspoon maple syrup
• 1/8 teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
• 1 to 2 tablespoons butter, to taste

Instructions:

• Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
• Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1/2 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
• Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don't worry if the skin or flesh browns—that's good for flavor).
• Set the squash aside until it's cool enough to handle, about 10 minutes.
• Meanwhile, in a large soup pot, warm 1 tablespoon of olive oil over medium heat until shimmering.
• Add the chopped shallot and 1 teaspoon of salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes.
• Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
• Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin.
• Add the maple syrup, nutmeg, and a few twists of freshly ground black pepper to the blender.
• Pour in 3 cups of vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary and stir in any remaining broth later).
• Securely fasten the lid. Blend on high, being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra-creamy and warmed through.
• If you would like to thin out your soup a bit more, stir in the remaining cup of broth.
• Add 1 to 2 tablespoons of butter or olive oil, to taste, and blend well.
• Taste and stir in more salt and pepper, if necessary.
• If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it's nice and steamy.

This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

Chicken noodle soup

Ingredients:

• Broth or Stock: Chicken broth or stock is essential for the soup's base. You can use homemade or store-bought, ensuring it has a delicious flavour.
• Vegetables: Classic choices include onion, celery, and carrots (mirepoix). You can also add garlic, parsley, oregano, rosemary, or thyme for extra flavour.
• Noodles: Egg noodles are traditional, but you can use any type of noodle or pasta you prefer.
• Chicken: Bone-in chicken pieces or boneless chicken thighs provide flavour to the stock and protein to the soup.
• Seasonings: Salt and pepper are essential, and you can also add bay leaves, basil, oregano, or other herbs and spices to taste.

Steps:

• Prepare the broth: Simmer bone-in chicken pieces in water to create a delicious chicken stock. Alternatively, use store-bought broth or stock.
• Cook the vegetables: Sauté onions, carrots, and celery in butter or oil until tender. You can also add garlic and other seasonings at this stage.
• Strain the broth: Remove the cooked chicken from the pot and strain the broth to separate it from the solids.
• Shred the chicken: Remove the meat from the bones and shred it into bite-sized pieces.
• Simmer the soup: Combine the shredded chicken, vegetables, seasonings, and broth in a pot. Bring to a boil, then reduce the heat and simmer for about 30 minutes.
• Cook the noodles separately: Cook the noodles in a separate pot of salted water according to the package instructions. Drain, rinse, and set aside.
• Serve: Place cooked noodles in bowls, ladle the soup over them, and garnish with fresh parsley.

Tips and Variations:

• Season as you go: Add salt and pepper gradually throughout the cooking process to build flavour.
• Cook noodles separately: Avoid mushy noodles by cooking them separately and adding them to the soup just before serving.
• Freeze without noodles: For easy storage, freeze the soup without noodles to prevent them from becoming mushy.
• Add extra vegetables: Include potatoes, zucchini, or spinach for a more nutritious and hearty soup.
• Make it creamy: Stir in heavy cream or half-and-half for a rich and creamy chicken noodle soup.
• Add a twist: Experiment with different flavours like lemon slices, lime, avocado, or spices like rosemary or thyme.

Frequently asked questions